Mar. 13, 2013

Art Woolf is associate professor of economics at University of Vermont and editor of The Vermont Economy Newsletter. / Submitted photo

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Art Woolf

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Maple syrup production is booming. Despite terrible sugaring weather last year, Vermont sugarmakers managed to produce 750,000 gallons of syrup — more than they produced in 2008, a good sugaring weather year. Between 2005 and 2011, Vermont syrup production nearly tripled as sugarmakers tapped a growing market in natural sweeteners and organic food products.

What’s even more remarkable is that except for a small decline in 2010, production kept increasing through the Great Recession. Not many industries can make that claim. If the weather cooperates this month, production will likely exceed the record level of 1.1 million gallons in 2011.

Vermont leads the nation in syrup production, accounting for about 40 percent of all the syrup produced in the United States. But our northern neighbor takes the prize as the world leader with Quebec producing nine times as much syrup as Vermont.

Although maple syrup is an iconic Vermont product, it contributes only a small amount to the overall economy, with total sales of about $40 million annually. Although that’s not much in the context of Vermont’s $26 billion economy, it does represent a sweet source of additional income for many Vermont forest owners.

Art Woolf is associate professor of economics at UVM and editor of The Vermont Economy Newsletter.